These Italian Cornmeal Spritz Cookies were written-up as Christmas Cookies but I thought the cornmeal made them great for Thanksgiving too. Wow, I love these cookies, this is a different recipe! You will notice the cornmeal flavor, and the light almond is nice. It's also a cookie that isn't as sweet as others, which lends itself nicely to some colored sanding sugar if desired. And my favorite part is, the cornmeal makes them a tad crunchy with a little chew. I'll be adding this recipe to my yearly holiday baking. Don't hesitate to try this one folks, it gets my 'darn good' label and, if you like cornmeal, I think you will be pleased.
If you've ever cursed your cookie press (and yes, we've all been there),
you will find this a sticky wetter dough that sticks to the baking sheets well.
I do recommend using a good amount of cherry, we liked a half cherry for each cookie.
Italian Cornmeal Spritz Cookies-from Taste of Home
2/3 C butter, softened
1/2 C sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
1 C A/P flour
2/3 C yellow cornmeal
Red candied cherries, cut to desired size
- Cream butter and sugar until light and fluffy. Mix in egg and extracts.
- Add dry, mix well. Let dough sit for a few minutes so it hydrates a bit if you have the time...
- Load cookie press with dough using desired disc (a flower or star would be traditional). This will be a sticky dough.
- Press onto ungreased, cool cookie sheets 1" apart. Place a
quarterhalf of a red candied cherry in the center of each cookie. - Bake at 325 degrees for 9-11 minutes or until set. Mine took a good 8-10 minutes more, until bottoms began to get golden.
- Remove to wire rack to cool.
Enjoy a cookie and have a happy day:@)
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